Ingredients
Equipment
Method
Brown the sausage
- Heat a large pot over medium-high heat and brown the Italian sausage until cooked through, then drain excess fat.
- Keep the pot hot after draining so the next step browns the onion quickly.
Sauté aromatics
- Reduce heat to medium and sauté the onion for 4 minutes, stirring until softened.
- Add the minced garlic and tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
Build the broth
- Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Maintain a steady boil so the flavors combine before adding the tortellini.
Cook the tortellini
- Add the refrigerated cheese tortellini and cook for 4-5 minutes, stirring occasionally until tender.
- Check one tortellini for doneness—aim for tender centers with no raw bite.
Finish with cream and spinach
- Stir in the heavy cream and cook for 2-3 minutes, letting the soup turn creamy and gently thicken.
- Add the baby spinach and cook until wilted, about 1-2 minutes.
Season and serve
- Season with salt and pepper to taste and stir once more to distribute evenly.
- Serve with generous parmesan and fresh basil on top.
Notes
For best texture, avoid boiling aggressively after adding the cream and tortellini—keep it at a gentle simmer so the pasta stays tender. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of broth if needed. Freezing is not recommended because cream-based soups can separate when thawed. If you want a lighter option, use half-and-half instead of heavy cream for a creamier but slightly thinner result.